We like a little balance in our lives. While we would never advocate skipping any of your seasonal favorites, we also know the feeling of, “Eep I don’t want to negate ALL of that SLT I do…” Whether you’re just looking for something a little healthy-ish, or you just found out one of your family members has gone vegan, Matthew Kenney’s raw pumpkin pie will please all your peeps.
Matthew Kenney’s Raw Pumpkin Pie Recipe
Prep Time
Cook Time
Total
Servings
Ingredients
- For The Crust:
- ½ cup shredded coconut
- 2 cups cashew flour
- 2 tablespoons agave nectar, maple syrup, or honey
- 2 tablespoons powdered sucanat or maple sugar
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- For The Filling:
- ½ cup cashew flour
- ¾ cup agave nectar, maple syrup, or honey
- ½ cup carrot juice
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 vanilla bean, scraped (feel free to omit if you do not have)
- 1 ½ teaspoons cinnamon
- 1 teaspoon nutmeg
- ½ teaspoon ginger
- Pinch ground cloves
- ¼ teaspoon salt
- ½ cup coconut oil, melted
Let's go
- Make the crust: In a food processor or blender make a “flour” out of the shredded coconut. Process to make it as fine as possible.
- Then, move coconut “flour” into a food processor if you were using a blender, combine with cashew flour and remaining ingredients for crust. Do not overblend; you want the mixture to be light but to hold together when pressed between your fingers. Press into a 9-inch tart pan and chill until ready to use
- Make the Filling: To make the filling, blend all ingredients except coconut oil in a blender (we love to use a Vita-Mix) until smooth. Slowly add coconut oil and continue to blend until well combined.
- Assemble Pie: pour filling into prepared crust and refrigerate at least an hour before serving.